Category Archives: Tips

I’ve always loved baking cinnamon rolls, but I have recently begun making pull-apart bread for a change. You can also convert your favourite cinnamon roll recipe into a loaf of pull apart bread by assembling it differently. I will try to illustrate the steps in my post.

Although bread is relatively more time-consuming to make, this is worth the wait. Patience, my dear, is key. Each piece is soft and gooey, just like the best part of a cinnamon roll – the center section. I love the addition of pumpkin as it adds a natural sweetness, and not to forget, it has its superfood properties. Continue reading →

Vegan recipes are challenging in a different way — how does one omit butter, dairy milk and eggs, and still make a delicious banana cake? Check out my post on vegan banana cake. Ever since, it has been my go-to recipe for banana cake.

So I did it again, this time for pancakes. It took me a few attempts and some tweaks here and there before I was satisfied with the result.

Check out my tips at the bottom of this post. Pancakes are one of my favourite breakfast items to make. They also remind me of slow and quiet Sunday mornings. Somehow, just flipping those circles of pale batter on the hot skillet and watching bubbles form on the surface feels therapeutic. Continue reading →

I’ve decided to write a series of “Whats in V’s Kitchen” to give you an inside glimpse of my kitchen and baking hobby. I hope you will enjoy reading as much as I’ve enjoyed writing them!

So I’m kickstarting #whatsinvskitchen with “7 of my most essential baking tools”. I had quite a hard time rounding down to seven but here goes…

(Photo taken by my new Samsung Galaxy Camera 2)

1. Round piping nozzle – I use this to pipe round frosting and meringue domes on cupcakes (here & here), and to pipe macaron shells and macaron filling (here) Available in most baking supply shops such as Phoon Huat, Sia Huat and Sun Lik. Cost: $2 – $3.

2. Whisk – They are useful to break apart clumps of flour or icing sugar, to mix dry ingredients together, and to make that satin-smooth chocolate ganache. Cost: $2 for one from Daiso up to $30 for a good quality one from Lemon Zest. I have both silicon and metal whisks.

3. Metal spatula – If I were to rank which item is most essential, this would be it! I use it to flatten the top of cake batters before popping it into the oven, coat cakes with frosting, create swirls and peaks on the frosting of cupcakes. I have a couple of sizes for different purposes, for small to large cakes. Cost: $3 – $12 depending on size, available at Siahuat (has a wider range of sizes) and Phoon Huat.

4. Pastry cutters – These are useful as they have both round and scalloped edges. I use this primarily to cut out scones (here and here) but they can also be used to cut out uniformed tart bases and biscuit sponges for entremets. The scalloped edges can be used if you want something fancier. I love that they have a wide range of sizes. Cost: $20 from Takashimaya.

5. Measuring cups – Pretty self-explanatory but also another tool I cannot miss. I cannot remember where I got this from as it has been with me since I started baking 6 years ago. Useful for recipes that provide their measurements in ‘cups’ instead of ‘grams’. Try to get one from a reliable source because a slight inaccuracy in measurement can spell problems for how your recipe turns out! Cost: about $5 from IKEA, Phoon Huat or Lemon Zest (most baking supplies shop should stock them).

7. Rubber spatula (scraper) – I use this as a scraper to remove material from mixing bowls and as a mixing tool for my cake, cookie and macaron batters, or to stir whipped cream or ganache that has been sitting for a while. The flexible piece of silicone typically has a degree of curvature that matches that of your average bowl, allowing for easy removal of every little vestige of cake batter. Cost: $2 from Daiso/IKEA to $40 for a good one.

Most people by now would know that I am a huge fan of matcha! Some people may dislike it for its bitter aftertaste but for me it’s the bitter, the better. I’ve been on a search for a soft and fluffy roll cake recipe. This one is definitely a keeper!

Cheesecakes have always been tricky and challenging to make. In the past, my cheesecakes have always failed on me that I actually developed a fear of baking them. They would either crack or the water from the water bath would seep in and soften the crust, or they would not be at the ideal creamy consistency. Although I prefer tofu cheesecakes and Japanese soufflé cheesecakes to such traditional NY cheesecakes, I was still determined to master it because don’t we all crave something rich on occasion?

I love almond/nut butter. A tiny bottle at the local grocery will set me back $14. I figured that it would be more cost effective in the long-run to DIY almond butter. Further, I prefer the taste and texture of homemade ones. Thinking of making a chia-almond butter variation when my supply runs out.